Stone crocks for kimchi just worked without all the gadget fuss

When I was a kid, we made kimchi in a heavy stone pot that kept everything sealed and safe. These days, my fancy fermentation lid with its tiny valve gets clogged or lets in too much air. It's annoying to check it every day and still find mold on top. I keep thinking about how much easier it was with the old stone pot.

2 comments

2 Comments

emma_hart1d ago

Seriously? Mold happens. Fermentation is literally rotting vegetables on purpose. The old stone pot probably had mold sometimes too, you just didn't have the internet to panic about it. All this gadget talk overcomplicates a thing people have done for centuries with a rock and a hole. If the stone crock worked, just use that and stop worrying about perfect seals.

seandavis1d ago

You said fermentation is rotting vegetables, but that's not exactly true. Rotting is uncontrolled decay from harmful bacteria, while fermentation is a controlled process with good bacteria. Stone crocks worked because they allowed some air flow, but that also meant more risk of mold if the salt balance was off. Modern seals just reduce that risk by creating a better environment for the good bacteria. It's not about gadgets overcomplicating things, it's about using what we know now to avoid losing a batch. How do you handle preventing mold in your own ferments?